Thank you! going to try that right now.I'm not really wanting to cut into the cake to put the filling on. Do you think that a think layer of buttercream underneath the filling and then a dam would be enough to hold it in place? I've decided to try to make raspberry butter cream for the 12" cake, as it seems more stable. Will make the strawberry filling only for the 8" cake, so hopefully, it'll hold and not ooze.
3/7/14 at 4:02pm